I am going to be making a sweet 16 cake and it is going to be filled with fresh raspberry buttercream and a layer of fresh raspberries. It will all be frosted with the fresh raspeberry buttercream as well. My questions is whether the raspberries in the buttercream will affect the fondant??? And how long will it keep? Can I make it on a Thursday for a party on Saturday afternoon??
This is the recipe I will be using:
3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.